XFollowing his passion for Italian cuisine, head chef Wayne, together with managing director Simon Seah, brought the Tuscan cuisine from Lucca, Italy, a small city known for its olio d’oliva lucchese, to Singapore. Lucca’s Trattoria, situated amongst the bustle of Robertson Walk, prides itself on making pasta, pizza dough, and gelato from scratch. The open kitchen concept allows us to watch every step of each preparation, from rolling fresh ravioli to hand-opening pizza dough.
Embodying cucina alla casa linga (home-cooked) Italian cuisine from the Tuscany region, the restaurant serves classics such as Caprese (S$12), Margherita Pizza (S$21), Carbonara (S$22), and Aglio Olio (S$16). As well as, signatures like the Liver Bacon & Marsala Pasta (S$24), Cacio E Pepe Pasta (S$18) – penne with pecorino and Parmigiano Reggiano, Pollo Uva Pizza (S$23) – sliced chicken breast with seedless grapes, fresh tarragon leaves and pine nuts, and the Tuscan Pork Scallopini (S$28) – panseared pork loin escalopes, served with fruit conserve and mash potatoes. #01-12, Robertson Walk, 11 Unity Street. Tel: 65/6235-4049 www.luccastrattoria.com